Vegan Guac Lover’s Burrito Bowl

Name: Vegan Guac Lover’s Burrito Bowl with Brown Rice, Black Beans & Spiced Mushrooms
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1/2 cup Rice; 1 1/2 oz Corn; 1 1/4 cup Brown Rice; 5 tsp Wine; 1 tsp Turmeric; 4 oz Mushroom; 1 Black Beans; 1 Lime; 4 tbsp Guacamole; 1 tbsp Mexican Spice Blend; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1/4 tsp Granulated Sugar, tsp; 3 tsp Cooking Oil, tsp

with Brown Rice, Black Beans & Spiced Mushrooms

By Recipe0 System

This vegan dinner idea has it all, in fact—it’s a burrito bowl bonanza! You’ll top golden turmeric rice with hearty sautéed Mexican spiced mushrooms and saucy, garlicky black beans. Next comes a tangy tangle of pickled onion, a big drizzle of creamy guacamole sauce, a sprinkle of fresh cilantro, and crispy blue tortilla chips on the side for dippin’ and scoopin’. Burrito bowl-lovers: your time has come!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1/2 cup Rice
1 1/2 oz Corn
1 1/4 cup Brown Rice
5 tsp Wine
1 tsp Turmeric
4 oz Mushroom
1 Black Beans
1 Lime
4 tbsp Guacamole
1 tbsp Mexican Spice Blend
1 tsp Garlic Powder
1/4 oz Cilantro
1 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1/4 tsp Granulated Sugar, tsp
3 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Halve, peel, and thinly slice half the onion; dice remaining half. Cut onion slices in half crosswise. Zest and quarter lime. Roughly chop cilantro. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
2

Heat a drizzle of oil in a small pot over medium-high heat. Add ½ tsp turmeric (1 tsp for 4 servings); cook until fragrant, 30 seconds. (Be sure to measure the turmeric; we sent more.)

Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Swap in brown rice for jasmine rice. Use 1¾ cups water (3½ cups for 4 servings); cook for 20-25 minutes. (Save jasmine rice for another use.)
3

Meanwhile, in a small microwave-safe bowl, combine sliced onion, half the vinegar, ¼ tsp sugar, and a pinch of salt (use all the vinegar and ½ tsp sugar for 4 servings). Cover with plastic wrap; microwave 30 seconds. Set aside to pickle, stirring occasionally.
4

In a second small bowl (medium bowl for 4 servings), combine guacamole, half the cilantro, juice from one lime wedge (juice from two lime wedges for 4), a drizzle of olive oil, and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Taste and season with salt and pepper if needed.
5

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. TIP: Add another drizzle of oil if pan looks dry.

Add half the Mexican Spice Blend (you’ll use the rest later), salt, and pepper; cook, stirring occasionally, until mushrooms are browned and crisp, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
6

Heat a large drizzle of oil in same pan over medium heat. Add diced onion, half the garlic powder (all for 4 servings), remaining Mexican Spice Blend, and a big pinch of salt and pepper. Cook, stirring, until softened and fragrant, 2-3 minutes.

Add beans and their liquid; cook, stirring, until liquid is mostly absorbed and beans are saucy, 2-3 minutes more. Remove from heat; taste and season generously with salt and pepper.
7

Fluff rice with a fork; season with salt and pepper.

Divide rice between bowls. Top with mushrooms and beans in separate sections. Add pickled onion (draining first) in a pile. Drizzle with guacamole sauce and sprinkle with remaining cilantro. Serve with tortilla chips and remaining lime wedges on the side.

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